Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Friday, September 6, 2013

Whole 30 Day by Day - Day 29





While at work through the night, I had three hard boiled eggs, some chicken, almonds, and yes, a whole cucumber. Coffee was also a requirement during the 12 hour shift. Shift work and paleo eating aren't easy partners with lots of sweet temptations.












When I woke up this afternoon after a few hours sleep, I had some leftover artichoke lemon chicken and a nice large boiled beet.










Supper this evening was our delicious pulled pork with spice rub, and some roasted corriander cauliflower.

And back into work tonight some I'll need to pack up my through the night meal. I'm off to do that now and I'll get that added to my post on Day 30 of the Whole30.

Day 28 Here
Day 30 Here


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Thursday, August 29, 2013

Recipe - Pulled Pork

A great summer favourite and an excuse to relax on the deck for a few hours while the meat cooks. I feel that if I put in the time to smoke for 10 hours I may as well smoke a lot of food for 10 hours.

Paleo Pulled Pork

Bone-in Boston Butt or 2-3 Boneless Pork Shoulder (7-10 lbs total)
Rib Rub (about 1 cup)
Hickory or Mesquite chips


The night before, brine your pork in a solution of 1 cup salt to 1 gallon cold water.

In the morning, liberally coat the pork with the rib rub after removing from the brine.

Warm the barbeque or smoker to 300F and place soaked chips on your heat source. Add the meat to the cool side of the grill and leave it alone.

After an hour, replenish the wood chips and reduce the heat to about 250F (This will be the heat from here on out). I will normally smoke for the first 4-5 hours and then no more after that. (I don't think the meat absorbs anymore smoke flavour after this) If using charcoal add on 7-9 coals an hour to keep the heat constant. If the weather turns sour (as it did today) place in the oven at 250F for the remaining time after the initial smoking time.

I let the shoulders cook for a minimum of 8 hours and up to 12 hours ideally.

Remove from grill, cover with foil and let sit for 30 minutes to let the juices redistribute. Shred the meat with your hands or two forks. Sprinkle on any remaining rib rub to the shredded pork.



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Friday, August 16, 2013

Recipe - Paleo Italian Sausage Seasoning

It's not easy at all to find paleo sausages. We've searched most of the brands in the supermarket and all contain some kind of sweetener. Buying at the butcher is often a good choice but sometimes it's simply faith that there aren't any non-Whole30 ingredients. We'll make a big batch of seasoning and use it in the Eggplant Strata or to simply make sausage patties for breakfast. I posted a great chorizo recipe in the past, and here's another good one.

This recipe is adapted from Well Fed

4 tsp dried parsley
1 Tbsp dried Italian seasoning mix
2 tsp ground black pepper
2 granulated garlic powder
2 tsp smoked paprika
4 tsp salt
1 tsp crushed red pepper flakes

Mix all of the ingredients together.  I normally do this in a mason jar and often make a double batch.

Use 1-2 tablespoons of Italian Sausage Seasoning per pound of ground meat.


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Thursday, August 15, 2013

Recipe - Eggplant Strata


Our little person picked veggies to plant this year.  Eggplants and cauliflower.  That's how he rolls.  Even our four year old understands that he'll 'get big and strong if I eat healthy food'.  We had these six eggplants to use up from his little bush today.  Did you know eggplants are prickly? Me either.  Lucky for me I got to pick some eggplant splinters from my fingers.  Fun times.

This is one of my all time favourite recipes from Well Fed

3.5 lbs eggplants (about 2-3 large), sliced into 1/2" thick pieces
2 Tbsp coconut oil, melted
2 lbs ground pork
3 Tbsp Italian sausage seasoning
1 Tbsp coconut oil
2 cloves garlic, minced
28 oz diced fire roasted tomatoes
8 large basil leaves, slivered (I used dried since I didn't have fresh, about 2 tsp)
4 eggs, scrambled
salt and pepper, to taste
2 tsp extra virgin olive oil

Preheat the oven to 400*F.  Cover two baking sheets with parchment paper and brush a 13x9 inch pan with melted coconut oil.



Place the sliced eggplant onto the baking sheet and brush with coconut oil and sprinkle with salt and pepper.

Bake for 20 minutes, then remove from the oven and allow to cool.

Reduce the oven temperature to 350*F.

While the eggplant is in the oven add the Italian sausage seasoning to the ground pork.  Knead with your hands until it's completely incorporated.

Heat a large pan over medium-high heat and add the pork into the pan.  Break up the pork as you cook it and allow it to cook until browned, about 7-10 minutes.  Remove the meat from the pan and reserve it in a bowl and return the pan to the stove.

Reduce the heat to medium, add 1 Tbsp coconut oil and the garlic to the pan.  Cook until the garlic is gragrant, about 30 seconds.  Add in the tomatoes and basil, stir.  Increase the heat and bring to a boil.  Reduce the heat and simmer until the sauce is thickened, about 10 minutes.  Season with salt and pepper to taste.  Remove from heat and cool to room temperature.

When the tomato sauce is cool, add in the scrambled eggs.  This looks vile.  Don't fret.  The finished product is amazing.  I promise.

Begin to assemble the strata.  Place a single layer of eggplant in the bottom of the greased pan.  Distribute half of the cooked meat on top of the eggplant, and top with 1.5 cups of sauce.  Create another layer of eggplant, top with the remaining meat and 1 cup of the sauce.  Add your final layer of eggplant and spread the remaining sauce over the sliced eggplant.

Place the pan in the oven and bake for 30 minutes.

This happened while mine was baking.




Remove the pan from the oven and let it sit for at least 30 minutes.

Brush the top of the strata with olive oil and sprinkle with the remaining basil.







Look at those gorgeous layers of eggplant:






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Sunday, August 11, 2013

Recipe - Roasted Crispy Pork Belly

Last night you saw the photos in the Day by Day posts of the delicious Roasted Crispy Pork Belly. It's so meaty and fatty, two great aspects of eating paleo and doing a Whole30. Also, for $9 plus veggies it's a pretty cheap cut of meat.

Here's the recipe:

1 large pork belly. Skin-on is essential.

Heat oven to 500F

Score the skin with a very sharp knife or even a fresh utility knife. Try not to cut into the meat too much but it will happen. Rub kosher salt into the scores you've just made and sprinkle the meat side as well. It's probably a total of about 2 Tbsp of salt but a lot will depend on how many scores you've made.






Place in a baking dish or oven proof skillet and place in oven for 25-40 minutes until skin is dark and crispy. Today it was 40 minutes; often it's not this long.

Remove meat from skillet.

Reduce heat to 325F.

Place in a level layer in the skillet:

a quartered onion
two carrots (halved)
two large stalks of celery cut in chunks
5 Garlic cloves
3-4 Bay Leaves

The veggies act as your baking rack and give great flavour to the meat that is now in direct contact. Return to oven and roast for a few hours until supper is ready. A minimum of 2 hours is probably a good starting point to let the meat start to get juicy and fork tender.

Let rest for 20 minutes before slicing into chunks. It's so tender that it's almost impossible to get thin slices.

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Saturday, August 10, 2013

Whole30 Day by Day. Day 2








This morning we had scrambled eggs, bacon and kale sauteed in a touch of coconut oil.  I love eggs in general and would probably eat them for every meal if I could.  We made a mad dash out the door to get to baseball.















And left early to avoid the pizza lunch that was being served and stopped at the market to pick up a special piece of meat for dinner.  Came home to have leftover grass fed burgers with raw peppers and cucumbers and a side of homemade guacamole.

I'll generally always try to cook up some extra meat to have for lunch the next day.













For dinner, crispy roasted pork belly and braised cabbage.  The house smells incredible.  There are few words to describe how delicious this is.









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Day 1 Here
Day 3 Here